Spaghetti Squash Parmesan
I love when I make something with no high expectation that it’s going to blow my mind and the recipe ends up being so crazy delicious. This Spaghetti Squash Parmesan is one of those recipes!
This is the perfect dinner or side dish for Meatless Mondays! And best of all, it’s so incredibly easy to make!
First, you will just roast the spaghetti squash until tender. Then after it is cooked, I scrape out the squash and mix it in a bowl with a little bit of tomato sauce, some seasonings, freshly grated mozzarella cheese, Parm, and ricotta! Put it all back into the squash skins and bake with a layer of more cheese and breadcrumbs on top!
It is so dreamy and comforting! Definitely my most favorite way to eat spaghetti squash and will be on repeat for some time in my house!
I think this recipe is filling enough to stand on it’s own as a main dish. You can serve it with some salad on the side. If you want to make it more substantial, you could also add some chicken or mini meatballs. It could also work as a side dish.
If you want to try to prep this ahead of time so you can make it quickly during the week, you can absolutely roast your squash the night before so all you have to do the day of is mix the filling in a bowl and bake for a few minutes in the oven!
To make this keto-friendly, skip the bread crumbs and make sure the sauce you are using is keto-approved. Also note that the nutrition will change depending on the sauce you use. I use my homemade sauce which contains no sugar.
Serving Size: 1/2
Amount Per Serving: Calories: 454Total Fat: 35gSaturated Fat: 9.8gTrans Fat: 0gCholesterol: 37mgSodium: 409mgCarbohydrates: 26.6gFiber: 3.8gSugar: 6.3gProtein: 18.5g
To make this keto-friendly, skip the bread crumbs and make sure the sauce you are using is keto-approved.
Also note that the nutrition will change depending on the sauce you use. I use my homemade sauce which contains no sugar.